Archive for the ‘Superbowl’ Category
Posted by MontanaVike on January 27th, 2015
Caramel Corn
Total time
Author: Johnny
Recipe type: Dessert
Cuisine: American
- 7 quarts plain popped popcorn
- 2 cups dry roasted peanuts (optional)
- 2 cups brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt
- 1 cup margarine
- ½ teaspoon baking soda
- Place the popped popcorn into two shallow greased baking pans.
- Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 200 degrees F (120 degrees C).
- Combine the brown sugar, corn syrup, margarine and salt in a saucepan.
- Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy.
- Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
- Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
- Allow to cool completely, then store in airtight containers or resealable bags.
3.2.2885
Posted by MontanaVike on January 27th, 2015
Crock Pot Pulled Pork
Total time
Author: Johnny
Recipe type: Pork!!!
Cuisine: American
- 6 tablespoons smoked paprika
- 4 tablespoons salt
- 4 teaspoons black pepper
- 2 teaspoon cayenne pepper
- 2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup honey
- 1 cup red wine vinegar
- 6 tablespoons olive oil
- 2 onions, peeled and cut in half
- 7 - 8 pounds pork shoulder, cut in half
- In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
- Pour in the honey, vinegar, and olive oil and stir to form a paste.
- Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork
- Pour the honey paste over all sides of the pork pieces.
- Turn the slow cooker on to low and cook for 8 to 9 hours or until the meat is tender enough to be easily shredded with a fork.
- Serve warm with good split rolls (buns) and your favorite BBQ sauce
3.2.2885
Posted by MontanaVike on December 16th, 2014
Bacon Potato Salad
Author: Johnny
Recipe type: Salad
Cuisine: American
- 3 lbs Red Skinned Potatoes
- ½ pound bacon, cooked and crumbled
- 6 green onions, chopped
- 2 ribs celery , chopped
- 2 tablespoons diced pimiento, drained
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ cup mayonnaise
- ½ cup sour cream
- Cut potatoes into ½" cubes
- Boil potatoes until cooked through (about 15 minutes)
- Combine all ingredients except potatoes in bowl
- Add potatoes to dressing
- Place in refrigerator for a couple hours (minimum) until chilled through
3.2.2885
Posted by MontanaVike on September 9th, 2013
Frank's Redhot Buffalo Chicken Dip
Author: Johnny
Recipe type: Dip
Cuisine: American
- 8 oz. pkg. cream cheese, softened
- ½ cup blue cheese or ranch salad dressing
- ½ cup FRANK'S® REDHOT® Original
- ½ cup crumbled blue cheese or shredded mozzarella cheese
- 2 lbs chicken breasts, cooked and chopped
- HEAT oven to 350°F.
- Place cream cheese into deep baking dish.
- Stir until smooth.
- MIX in salad dressing, Frank's RedHot Sauce and cheese.
- Stir in chicken.
- Bake 20 min. or until mixture is heated through; stir.
- Garnish as desired.
- Serve with crackers or vegetables.
3.2.1255
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